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Rachael Ray's 30-Minute Healthy Recipes

Philly Olive Celery Boats


*1 (8 oz) pkg. cream cheese, softened at room temperature
*1/4 cup green or black olives chopped into tiny pieces (more or less to taste)

*Celery stalks


1. In a bowl, mix together the cream cheese and olives until blended well.
2. Cut the celery stalks into 3 to 4 inch pieces.
3. Spread the cream cheese mixture into the celery boats and arrange on platter.
4. Cover with plastic wrap and refrigerate at least 1 hour before serving.


This is a simple snack or appetizer that you may have forgotten about until you stumbled upon this recipe. I just wanted to remind you how good it is!

If you've never made this recipe before, you are in for a treat. Make sure you let the celery boats sit for about an hour. The olive and cream cheese flavors have to blend to be at their best!

Also, if you choose stuffed green olives, don't worry about the pimentos... chop them up right along with the olives; they're delicious, too!

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